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Country Paté
Paté de Campagne
Ingredients
| 500 g | streaky bacon rashers |
| 125 g | fresh white breadcrumbs |
| 2 medium | eggs |
| 150 ml | red wine |
| 2 clove(s) | garlic |
| 350 g | belly pork, minced |
| 350 g | pork livers, chopped (finely or coarsely as wished) |
| 500 g | chicken livers, chopped (finely or coarsely as wished) |
| 1 tsp | dried thyme |
| 1 tsp | dried sage |
| 1 tbsp | fresh chopped parsley |
| grated nutmeg | |
| salt and pepper to taste | |
| parsley sprigs for decoration |
Method
Preparation time: ca. 45 min Resting time: ca. 4 hrs / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to 160șC.
Remove the rind from the bacon rashers and use 250g to line the base and sides of a large loaf or terrine tin.
Chop the rest of the bacon and mix well with the breadcrumbs, eggs, red wine, garlic, belly pork, pork livers, chicken livers, herbs and seasoning. Turn into the prepared tin and press the mixture down firmly. Cover with greaseproof paper and aluminium foil.
Place in a high baking tray filled with water (bain-marie) and cook for 2 to 2.5 hours.
Take the tin out of the oven, place a weight on top and leave to cool down, then chill in the fridge.
Turn the paté out of the tin and garnish with parsley.
Serve sliced with fresh country bread or toast.
Special note about recipe: This is a recipe which was given to me over 25 years ago and I've been making it ever since, usually for special occasion. It is very nice as a starter or for a lunch served with salad.
Remove the rind from the bacon rashers and use 250g to line the base and sides of a large loaf or terrine tin.
Chop the rest of the bacon and mix well with the breadcrumbs, eggs, red wine, garlic, belly pork, pork livers, chicken livers, herbs and seasoning. Turn into the prepared tin and press the mixture down firmly. Cover with greaseproof paper and aluminium foil.
Place in a high baking tray filled with water (bain-marie) and cook for 2 to 2.5 hours.
Take the tin out of the oven, place a weight on top and leave to cool down, then chill in the fridge.
Turn the paté out of the tin and garnish with parsley.
Serve sliced with fresh country bread or toast.
Special note about recipe: This is a recipe which was given to me over 25 years ago and I've been making it ever since, usually for special occasion. It is very nice as a starter or for a lunch served with salad.
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Comments by other users
Hello,
I've just seen that I got my first stars for this recipe! I am very happy that somebody obviously made and liked the paté!
Thank you, justdavid.
Love,
Angelika
I've just seen that I got my first stars for this recipe! I am very happy that somebody obviously made and liked the paté!
Thank you, justdavid.
Love,
Angelika
I always bought pate de campagne when in France and miss it now I can't go. I shall be geting in the ingredients and having a ngo at this one. It should go down a treat with my real bread. Thank you, A Gibson. Eddystone
Helpful comment:
Hy Eddystone !It's worth the effort making the paté. It really is very delicious. You can also freeze it if you're not going to consume it all at the same time. Let me know if you enyoyed it.
Kind regards,
Angelika
Many thanks Angelika, At the moment I'm snowed in and too old to venture out to get the ingredients. I do so dislike the stuff in the stores after tasting the real thing, don't you? Care to send me a sandwich? Regards, Eddystone.
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AGibson
10/09/2009 12:14 o'clock